| Subject | Date Asked | Expert |
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| Restaurants and Charity | 10/9/2007 | Aaron Allen |
Q: I am the CEO of Food for Orphans, a charity that provides food to starving orphans in the neediest ...
A: I would strongly suggest you contact the state and national restaurant associations. They will ...
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| Pls senior Moreno your help | 10/8/2007 | Ginger Moreno |
Q: Moreno!! i would love to open a little paella restaurant in saudi araiba riyadh. Iam going to focus ...
A: Read your request and here's the way I would cook the paella to serve in a restaurant setting. I ...
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| How to Know if A personal Chef is needed in my area | 10/3/2007 | Chef Wendy Perry |
Q: I really want to become a personal chef and do private parties and such along those lines but how do ...
A: If there are busy hungry people in your market area with disposable income (which is about any area ...
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| Pls senior Moreno your help | 10/3/2007 | Ginger Moreno |
Q: Moreno!! i would love to open a little paella restaurant in saudi araiba riyadh. Iam going to focus ...
A: A paella restaurant would be wonderful - and, I think, one of a kind. OK - here goes - I researched ...
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| Starting a Restaurant Business | 9/25/2007 | Aaron Allen |
Q: Allen, I've been in the IT business for the last ten years, however, I've taken some training in the ...
A: Yes, it could be very profitable, but there are a million variables that need to be considered. The ...
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| owner/managers salary | 9/19/2007 | Jeffrey Summers |
Q: Jeffrey I have recently teamed up with three others , two of which own and operate 4 other ...
A: $17,000 a month for 5,000sf. when you anticipate sales of only 2.5 million. That's 8.1% of gross ...
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| owner/managers salary | 9/15/2007 | Jeffrey Summers |
Q: Jeffrey I have recently teamed up with three others , two of which own and operate 4 other ...
A: A managing partner agreement can take on pretty much any form the partners choose. The bottom line ...
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| Menu R&D | 8/8/2007 | Jeffrey Summers |
Q: I am A 3 unit Tex-Mex Chain in Texas.What is the best way to research and develop menu items?
A: If you don't have the staff to do this already on board, you will have to outsource it to any of the ...
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| opening a restaurant...education? | 8/6/2007 | Aaron Allen |
Q: Allen, let me apologize in advance for my poor grammar/spelling I've been in classes pursuing a ...
A: I would highly recommend on the job training before you make your final decision. The best kind of ...
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| Opening a mexican fast food chain in london | 8/1/2007 | Jeffrey Summers |
Q: How much wold be the initial start up cost for opening a fast food joint in the main traffic areas ...
A: I really need a lot more information here than you've given. Is it your chain? Is this a single unit ...
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| opening a bakery | 7/29/2007 | Jeffrey Summers |
Q: Want to open a nut free bakery in my area. How do I know what and how much equipment to buy? Want to ...
A: This is a huge question to ask on an internet forum and there’s no way I could answer this within ...
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| Foodservice management | 7/20/2007 | Jeffrey Summers |
Q: I am employed by the government hospital to monitor a contract company that serve healthy food in ...
A: I've been trying to send you an email through the system but it seems to not be set up for that. ...
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| Starting my own home Party baking business. | 6/20/2007 | Chef Wendy Perry |
Q: I am thinking about starting my own at home specialty baking business. Hand decorated cakes, cup ...
A: Before doing anything, you should first contact your local county Health Department. Requirements ...
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| Opening a bakery | 5/22/2007 | Jeffrey Summers |
Q: I lived in south Philly for 5 years and I assisted in running a Bakery. I now live in South ...
A: I can't tell you to do it or not - I do not know anything about you or your plan. The decision to ...
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| Opening a Restaurant | 5/17/2007 | Aaron Allen |
Q: I am currently looking at opening a 2 story restaurant/bar, more emphasis on the bar end, the ...
A: I would recommend going with specialization over proxemity. There may be someone in the DC area ...
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| Opening a Restaurant | 5/17/2007 | Aaron Allen |
Q: I am currently looking at opening a 2 story restaurant/bar, more emphasis on the bar end, the ...
A: The average build out is between $85 - $300 per square foot. Depending on the size of the space, ...
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| Potential bakery | 5/16/2007 | Aaron Allen |
Q: It has been my dream to eventually open a bakery. I have just moved to Colorado Springs which is a ...
A: Never let anyone or anything hold you back from your dreams. Passion, hard work, commitment and ...
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| Love of baking | 5/12/2007 | Aaron Allen |
Q: Anytime I see friends I have baked something for them - cake, brownies, cookies, etc etc. I take ...
A: I certainly wouldn't want to discourage you from your dream, but please know there is a lot more to ...
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| catering business | 5/4/2007 | Chef Wendy Perry |
Q: I have had interest of starting a catering business for quite some time now. My biggest question is, ...
A: Absolutely not. Any food sold to the public must be prepared in a health department approved and ...
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| High school aspiring chef | 4/30/2007 | Aaron Allen |
Q: I am currently a junior in high school and aspire to open my own bakery and/or resturant. What would ...
A: I would definitely encourage you to contact the Rosen School of Hospitality. It is one of the best ...
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| cooking and restaurant management | 4/23/2007 | Aaron Allen |
Q: how much money do restaurant owners make?
A: The average restaurant in the U.S. nets approximately 5% profit. Many strive for higher profits and ...
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| Starting my at home cooking business | 4/10/2007 | Ginger Moreno |
Q: Ginger, Hello. My name is Charlene, and just a few weeks ago I thought about starting my own ...
A: Sorry it took so long to answer, however, it's been crazy around here. OK - you want to start a ...
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| Paella & cost | 1/24/2007 | Ginger Moreno |
Q: I am trying to find a seafood paella recipe complete with a per item cost breakdown per portion to ...
A: Paella is definitely not a high priced dish - nor is it a really economical dish (due to the ...
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| where to start | 1/15/2007 | Aaron Allen |
Q: In the past year I have bean really enjoying cooking. I'm always looking for a reason to try a new ...
A: Early in my career I had some terrific people that helped point me in the right direction and I will ...
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| ummmmm... | 1/15/2007 | Chef Wendy Perry |
Q: For the past year or so i've really enjoyed cooking and baking. I'm always looking for a reason to ...
A: It must be exciting to have an idea at your age about what you would like to do with your future. ...
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| Public Relations | 1/5/2007 | Aaron Allen |
Q: We have recently opened an Italian Restaurant/Coffee Bar, we've been open 6 months. We have ...
A: Six months ago, we opened an Italian Restaurant/Coffee Bar. We have wonderful homemade dishes, ...
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| cooking frozen lobster | 1/1/2007 | Aaron Allen |
Q: how is the best way to prepare frozen lobster tails?
A: My specialization is more around overall restaurant management and strategic marketing, so I would ...
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| Personal Chef Services | 12/2/2006 | Chef Wendy Perry |
Q: I am working as an Ex Chef for a major hospital.I teach advanced culinary arts evening classes at a ...
A: It is relatively little start up expense involved with starting a Personal Chef business. Few folks ...
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| Members Bar/restaurant | 11/29/2006 | Aaron Allen |
Q: I am managing the opening of a new members bar with kitchen in London, which is an add-on to the ...
A: I would try offering them at very high-end auctions and charity events that reach your core ...
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| tip pools | 11/27/2006 | Aaron Allen |
Q: We have a restaurant that features a Sushi Bar and a Raw Bar. We are in a quandry about coming up ...
A: Often it depends on the wages currently offered to the sushi staff and the check average of the ...
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| i love cooking | 11/3/2006 | Chef Wendy Perry |
Q: hey, I am currently 17 years old and a senior at Keefe Tech in Framingham MA and in the Culinary ...
A: There are a multitude of variables that will determine fees... I suggest you research personal chef ...
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| Restaurant Management | 10/30/2006 | Aaron Allen |
Q: I am very interested in getting into restaurant management. I am 22 and have worked in restaurants ...
A: Here are a few sites I would recommend: www.chef2chef.net www.hcareers.com www.restaurant.org ...
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| Career Questions | 10/26/2006 | Chef Wendy Perry |
Q: Hi! I am a seventh grade student at St. Teresa of Avila School in Pennsylvania. My computer teacher ...
A: I'm not sure I'm what you are looking for but I will give you some answers. I'm a Personal Chef, ...
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| restaurant opening | 10/21/2006 | Aaron Allen |
Q: How much would it cost to open an average fast food restaurant that sold burgers, fries, and drinks?
A: The average cost would be around $750l - $1m for the typical fast food restaurant. It can go higher ...
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| carreer | 8/11/2006 | Aaron Allen |
Q: I have had an interest in cooking for a long time due to personal and financial situations i have ...
A: Yes, this is more than a fad and will continue to grow by leaps and bounds. Organic and natural ...
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| getting started | 8/8/2006 | Chef Wendy Perry |
Q: I'm very interested in becoming a personal chef. Right now, I'm catering on average 2 parties a ...
A: I recommend checking out the various organizations. The money you invest in that will more than pay ...
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| How to get more customers | 7/29/2006 | Aaron Allen |
Q: I have just opened 9 months a Indian/CHinese restaurant. I get many customers during the weekend but ...
A: Here are a few ideas for you taken from one of the free articles available from my website... 10 ...
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| Some restaurant techniques | 7/28/2006 | Aaron Allen |
Q: I had a few questions that I would like to see if you could help with please. If your liquir volume ...
A: I would recommend an immediate survey of your current employees and a seperate survey of your ...
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| spanish cooking w/bags | 7/26/2006 | Ginger Moreno |
Q: A while back I went to a party and had a chicken dish that was made in indivdual plastic bags. It ...
A: You can make a lot of spanish chicken dishes in freezer bags. All you have to do is make a rub ...
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| ideal no. of waiters | 7/12/2006 | Ginger Moreno |
Q: i want to know what's the ideal no. of tables per waiter per hour or per day?
A: This all depends on the kind of restaurant - a more posh restaurant may only give you 5 - 6 tables - ...
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